After a While with Au Crocodile

As part of its continuing program of showcasing world renowned chefs, Ubud's Mozaic Restaurant Gastronomique has invited Emile Jung, the former chef-owner of the 3-star Michelin 3-Star rated Au Crocodile, to lead a two-nights culinary event February 19-20, 2010. Preparing two dinners at Mozaic Restaurant, Chef Emile Jung will participate in developing exciting new menus with Chef Chris Salans, pairing wines from Alsace's Grand Châteaux's of Trimbach, Schlumberger and Kradenweiss and acquiring culinary ideas from Bali's most famous fine-dining restaurant.

The two dinner nights at Mozaic Restaurant in Ubud, are open to the public permitting privileged diners to sample menus that include Napoleon of Langoustines and fresh crab meat; salad of mache, Indian Rock Lobster and Golden Vermicelli with Pink Peppercorns; Coral Trout and Baby Calamari in a Albertine Vermouth Sauce; Crispy Pigeon and Foie Gras with Savoy Cabbage and 'du Puy' Lentils; Frozen Parfait of Fresh Seasonal Cherries and Kirsch with Crispy Pistachios and a Terrine of Melon and Strawberries in a Fresh Apple Gelée.

Born in Masevaux, a picturesque Alsatian town at the foothills of the Vosges Mountains, Emile Jung completed his secondary education to become a restaurant apprentice at the famous restaurant of the renowned Maison Rouge Hotel in Strasbourg. Later, he worked in Lyon at the Michelin two-star restaurant La Mere Guy. There he discovered the classic "Grand Cuisine" based on superb local products and a great regional traditions. There he also met the demi-god of the kitchen, Paul Bocuse, and credits him with stimulating his imagination and his interest in fine cuisine.

Due largely to his eclectic training and his love for quality ingredients, Emile Jung is forever in search of innovations that will add a personal style to his cuisine. He believes in harmonious dishes, respect for natural products and insists that wine epitomizes the genius of cooking. With an addition of personal touches to traditional dishes his poetic visual presentations offer final proof that Emile Jung is not only an extraordinary chef, but a creative originator as well.